Physicochemical characteristics and sensory acceptance of jambolan nectars ( Syzygium cumini)

Soares, Jackeline Cintra; Júnior, Manoel Soares Soares; Ferreira, Karen Carvalho; Caliari, Márcio

doi:10.1590/fst.21317

Cited by 7 publications

(2 citation statements)

References 19 publications

(21 reference statements)

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“…As for the texture of Figure 10b, the means ranged from 5.62 (neither did I like it nor dislike it) (F10) to 7.58 (I liked it moderately) (F2). Soares et al (2019) when analyzing jambolan nectar also observed that the highest averages for the flavor attribute were for formulations with higher sugar content and the lower average for nectar with lower sugar content.…”

Section: Sensory Analysismentioning

confidence: 87%

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Physicochemical and sensory characterization of jambolan jams

Teles

Morais

Silva

et al. 2021

J. Food Process. Preserv.

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Brazil has great biodiversity in terms of native and exotic species. The exotic or adapted fruits have differentiated taste or peculiar characteristics that distinguish them from the others in terms of format, color, and architecture of the plant (Watanabe & Oliveira, 2014). Exotic fruits are an example of a poorly used plant material and present unique sensory characteristics in addition to high concentrations of bioactive compounds, which are able to protect against cardiovascular diseases and have antitumor and anti-inflammatory effects (Nowak et al., 2018;Singh et al. 2018). These nutrients are one of the main factors that promote the growing interest in the consumption of these fruits and their products (Rufino et al., 2010). Among the exotic fruits, jambolan (Syzygium cuminii) is also considered a tropical fruit, which has no economic value in Brazil but has high therapeutic value. These medicinal properties are due to the high level of antioxidant activity, originating from compounds such as vitamins, tannins, flavonoids, and anthocyanins that are responsible for the highest antioxidant activity of this fruit (Ghosh et al., 2017).Although jambolan has enormous nutritional importance, due to its high humidity it becomes highly perishable and has limited storage of 2-3 days under refrigeration (Baliga et al., 2011), therefore, its processing in the form of frozen, freeze-dried or jams, are alternatives to guarantee its consumption outside the period fruiting

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Section: Sensory Analysismentioning

confidence: 87%

“…EAG/100 g). Aslam et al (2019) obtained values between 158.12 and 162.80 (mg.EAG/100 g) and Soares et al (2019) obtained values of 598.51 (mg.EAG/100 g) in jambolan nectar submitted to pasteurization. This difference is due to factors such as pulp concentration, heat treatment, type of cultivar.…”

Section: Characterization Of Bioactive Compoundsmentioning

confidence: 97%